Abstract There have been a series of contaminated food crises over the world in recent decades. FSMSs have been used by food producers to ensure food safety. However, there are various challenges and difficulties that exist which impede the effective implementation of FSMS. This paper aims to 1) identify and prioritize those challenges and difficulties in an effort to more effectively implement FSMS by Thai BRC certified production, 2) indicate the contextual factors of food organization (i.e. firm size and QA systems) and investigate their impact on the effectiveness of BRC implementation, and 3) examine whether the Food Safety Team (FST) number could moderate the association between firm size and effectiveness. To achieve the objectives and answer the questions, a quantitative methodology approach was used to develop a survey to gather data from 217 food safety and quality managers throughout the country. Descriptive and inferential statistics were used to analyze the data. The results showed that sampling was dominated by larger-sized firms (67.1%), meaning firms employed in excess of 200 people. By exploratory factor analysis, four difficulty constructs were extracted and named in descending order of mean value as organizational and staff capacity, finance and budgeting, human characteristics, and system requirements. The study of contextual factors showed a significant outcome in firms with BRC-certified production together with the complement of ISO 9001 and HACCP systems, i.e., these firms were considered to be more effective. However, there was no significant effect due to interaction by FST number on the relationship of firm size and effectiveness.

中文翻译：

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泰国实施食品安全管理体系的挑战和困难：BRC认证食品生产调查

摘要 近几十年来，世界范围内发生了一系列食品污染危机。食品生产商已使用 FSMS 来确保食品安全。然而，存在各种挑战和困难，阻碍了FSMS的有效实施。本文旨在 1) 确定并优先考虑这些挑战和困难，以便通过泰国 BRC 认证的生产更有效地实施 FSMS，2) 指出食品组织的背景因素（即公司规模和质量保证体系）并调查它们对BRC 实施的有效性，以及 3) 检查食品安全小组 (FST) 数量是否可以调节公司规模和有效性之间的关联。为了实现目标和回答问题，使用定量方法进行了一项调查，以从全国 217 名食品安全和质量管理人员那里收集数据。描述性和推断性统计用于分析数据。结果表明，抽样主要由规模较大的公司 (67.1%) 主导，这意味着公司雇用了超过 200 人。通过探索性因素分析，从组织和员工能力、财务和预算、人的特征和系统要求这四个难度构造中提取并按平均值降序命名。背景因素的研究表明，在拥有 BRC 认证生产的公司以及 ISO 9001 和 HACCP 系统的补充中取得了显着成果，即这些公司被认为更有效。然而，